| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | American | Breads | 18 | Servings |
INGREDIENTS
| 2 1/2 | c | Flour, up to 3 cups |
| 1/4 | c | Sugar |
| 1 | pk | Yeast, rapid rise |
| 2 | tb | Nonfat dry milk |
| 3/4 | ts | Salt |
| 3/4 | c | Warm water, 120-130 degreesF |
| 6 | oz | Pear baby food |
| 3 | lg | Egg whites |
| 1 1/2 | c | Whole wheat flour |
| 2 | tb | Honey |
| 1/3 | c | Packed brown sugar |
| 1 | tb | Cinnamon |
| 3/4 | c | Raisins |
INSTRUCTIONS
Combine 1 cup flour, sugar, undissolved yeast, dry milk & salt. Stir in water & baby food. Stir in egg whites, whole wheat flour & enough remaining all purpose flour to make a soft dough. On a lightly floured surface, knead until smooth & elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 18 x 12 rectangle. Brush honey on dough; sprinkle evenly with brown sugar, cinnamon & raisins. Beginning at long end, roll up tightly; pinch seams to seal. Cut into 12 equal pieces. Place, cut sides up, in a greased 13 x 9 baking pan. Cover & let rise in a warm, draft-free place until doubled in size, about 30-45 minutes. Bake at 375F for 25-30 minutes or until done. Remove from pan; cool on wire rack. Drizzle with icing if desired. Icing: Combine 1 cup sifted powdered sugar, 3-4 tsp skim milk & 1/2 tsp vanilla extract. Mix until smooth. Per roll: 153 cal, .4 g fat (2.4%), 0 mg chol, 65 mg sod NOTES : I used a combination of raisins & craisins for the filling. Also substituted almond extract in the icing. Recipe by: American Dietetic Association Posted to Kitmailbox Digest by JusNeedlin@aol.com on Mar 5, 1997
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